scholarly journals Antiseptic gel formulated from ethanol extract of Citronella grass (Cymbopogon nardus) using CMC-Na, arabic gums, and gelatin as gelling agents

2021 ◽  
pp. 258-263
Author(s):  
Reynelda Juliani Sagala ◽  
Lorensia Yolanda ◽  
Michael
Keyword(s):  
Gum Arabic ◽  
Ethanol Extract ◽  
Gelling Agent ◽  
Homogeneity Test ◽  
Gelling Agents ◽  
Cymbopogon Nardus ◽  
Dispersion Test ◽  
Gel Formulations ◽  
Citronella Grass

Introduction: The ethanol extract from citronella grass (Cymbopogon nardus) has been found to contain saponins, phenolics (flavonoids), and polyphenols which have antibacterial activity. As a result, researchers developed an antiseptic gel that contains this ethanol extract. Aims: This study aims to find the optimum concentration of gelling agent required to make the gel and to use physical evaluations in order to understand whether combining gelling agents may increase the quality of the gel. Methods: The gel was made using a melting method, which mixed the base of gel with citronella ethanol extract at a temperature of 40oC to form a homogeneous phase. The gel evaluation was conducted using an organoleptic test, homogeneity test, dispersion test, pH test, and adhesion test. Results: The tests were carried out on 15 formulations respectively (R1, R2, and R3), and resulted in the production of clear, translucent yellow gel with a distinctive citronella grass odor. The homogeneity test showed that all formulations were homogeneous and contained no agglomerated particles. The gel dosage forms made with CMC-Na, gum arabic, and gelatin as gelling agents resulted in having a pH of 7 whilst gels made with a combination of gelling agents resulted in having a pH of 8. The combination of gum arabic and CMC-Na gelling agents showed an increase in spreadability of gel formulas at the same concentration of composition, of which the combinations were 1.25% gum arabic and 1.25% CMC-Na. The gel adhesion time was 0.2-2 minutes for all formula. Conclusion: Based on this test data, it can be concluded that the 15 gel formulations that resulted from this research are good and further testing can be performed to determine the most optimum and stable formula.

scholarly journals Gelatin Application of Nile Tilapia (Oreochromis niloticus) Bone to The Quality of The Jelly Candy

2012 ◽  
Vol 6 (1) ◽  
pp. 62-70
Author(s):  
Maryani Maryani ◽  
Titi Surti ◽  
Ratna Ibrahim
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Nile Tilapia ◽  
Sugar Content ◽  
Gum Arabic ◽  
Chemical Characteristic ◽  
Gelling Agent ◽  
Randomized Design ◽  
Significant Difference

The characteristic of a jelly candy is sweet in taste and has elastic texture. The elastic texture due to gelling agent addition such as carrageenan, sea weed, gum arabic, and gelatin. The Utilization of nile tilapia bone as the source of gelatin product is away to prevent gelatin that is not halal. The aim of the research was to know the concentration of nile tilapia bone gelatin which produced the best quality of jelly candies based on physical chemical characteristic as well as the member of Escherichia coli and hedonic value. The experiment was designed using a Completely Randomized Design with 3 treatments (9%, 10%, 11%) of nile tilapia bone gelatin concentrations. Each treatment was done in triplicate. Data of elasticity, moisture content, water activity, pH, sugar contents were analyzed with Analysis of Varians (ANOVA). A Honestly Significant Difference (HSD) test was conducted to find out the difference among the treatments. The data of hedonic quality was analyzed by a Kruskall Wallis test and continued by a Multiple Comparison. The result showed that the addition of 10% nile tilapia bone gelatin produced the best quality product which had the elasticity (14.20 Newton); moisture content (17.06%); Aw 0.785; pH 4.78; sugar content (48.23%); hedonic (8.13) and the product did not content Escherichia coli bacteria. Key Words : Jelly Candy, Nile Tilapia Bone Gelatin, Quality

scholarly journals Daun Dewa (Gynura Pseudochina (Lour) Dc) Jelly Candy Making with Addition of Gelling Agents (Alginate, Carrageenan, And Gum Arabic) in Various Concentrations

2020 ◽  
Vol 1 (02) ◽  
pp. 12-19
Author(s):  
Fesdila Putri Nurani ◽  
Pratiwi Eka Murliati ◽  
Dedin Finatsiyatull Rosida
Keyword(s):  
Fruit Juice ◽  
Gum Arabic ◽  
Gel Strength ◽  
Gelling Agent ◽  
Active Components ◽  
Gelling Agents ◽  
Functional Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Different Characteristics

Jelly candy is generally made from fruit juice with some hydrocolloid addition in order to the gelling formation. The characteristic of jelly candy is a clear and transparent appearance with chewiness in texture.  To increase its functional value, jelly candy can be added with various ingredients, for example, the extract of Daun Dewa (Gynura Pseudochina (Lour) Dc). Daun Dewa (Gynura Pseudochina (Lour) Dc) contains some active components such as alkaloids, flavonoids, essential oils, saponins, and steroids, triterpenoids, and tannins, where these compounds show antioxidant activity. One parameter on jelly candy making was the gelling formation influenced by the hydrocolloid or gelling agent's existence. Some gelling agent that has been used in commercial jelly candy-like alginate, carrageenan and Gum Arabic. The combination of those gelling agents with various concentrations would give the different characteristics of jelly candy. This study aimed to observe the characteristic of jelly candy with the addition of gelling agents and determine the best treatment that most liked by the panelists. The concentration of gelling agents used in this study was 0, 2.5%, 5%, 7.5%, and 10% (w/v) with a single factor of Simple Completely Randomized Design (CRD). The data analyzed using ANOVA. Based on the result, the best treatment of Daun Dewa jelly candy was made with the addition of 7.5% carrageenan and 2.5% gum Arabic that has moisture content value of 16.742%, ash content 0.685%, reducing sugar 20.273%, total phenol 11.078 mg TAE / gr, pH 4.27, gel strength 46.3788 N, antioxidant 32.536%, and sensory evaluation covering 4.96 for color, 4.28 for aroma, 4.60 for texture, and 4.88 for taste.

scholarly journals FORMULATION DEVELOPMENT AND PHYSICAL TEST OF LEAF ETHANOL EXTRACT CREAM NONI (Morinda Citrifolia L) AS A WOUND HEALER

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Anom Parmadi
Keyword(s):  
Leaf Extract ◽  
Ethanol Extract ◽  
Test Method ◽  
Homogeneity Test ◽  
Formulation Development ◽  
Physical Test ◽  
Power Test ◽  
Healing Power ◽  
Dispersion Test ◽  
Made In

Injuries are lost or damaged part of the body's tissues. Wounds are also defined as physical damage due to the opening or destruction of the skin which can cause abnormal skin function and anatomy. These plants widely used traditionally from fresh noni leaves used as a medicine for broken bones, cuts, burns and pain by boiling and drinking the juice. These studys to make use of more effective and efficient Noni leaf extract made in cream preparations as a wound medicine, so that people are easy to use. This study used an experimental research method, namely the cream formulation of noni concentrated ethanol extract of 5%, 10% and 15%. Cream preparation evaluation test included: Organoleptic, pH test, cream type test, homogeneity test, sticky power test, dispersion test and protection power test. The test method was carried out on mice by means of cream preparations applied to the back of mice which were given an incision wound. Its effectiveness is seen from the measurement of wound length for seven days to calculate the percentage of wound healing power. The results of the One Way ANOVA test showed that there were significant differences between concentrations of 5%, 10% and 15% with significant values <0.05. The percentage of healing power of noni leaf extract cream concentration of 5% = 7,69%, concentration of 10% = 17,26%, and concentration of 15% = 29,35%. The results showed that the ethanol extract of noni leaves can be made in cream dosage form and has the effectiveness to accelerate the healing of incision wounds in mice.

scholarly journals Preparation, Characterization and In-Vitro Diffusion Study of Different Topical Flurbiprofen Semisolids

2020 ◽  
Vol 10 (01) ◽  
pp. 81-87
Author(s):  
Saba A. Jaber ◽  
Halah T. Sulaiman ◽  
Nawal A. Rajab
Keyword(s):  
Drug Release ◽  
In Vitro Release ◽  
Gelling Agent ◽  
Diffusion Study ◽  
In Vitro Drug Release ◽  
Gelling Agents ◽  
Drug Content ◽  
And Diffusion ◽  
Gel Formulations

Flurbiprofen (FLB) is chemically 2-(3- fluoro-4-phenyl phenyl) propanoic acid. It is a nonsteroidal anti-inflammatory drug (NSAID) used in the treatment of rheumatoid arthritis and osteoarthritis. Oral administration of this drug is associated with severe gastrointestinal side effects like ulceration and gastrointestinal bleeding. The solution to this problem lies in the fact that topically applied NSAIDs are safer than orally. This study aims to prepare different topical semisolid formulation of FLB as cream base (o/w), (w/o) and gel base using different gel-forming agents in different concentrations. Comparing characterization properties in addition to release and diffusion study for all the prepared formulas to select the best one. Method: Topical semisolid FLB preparations were formulated using different semisolid formulation starting from emulsion bases w/o and o/w comparing with different gelling agents in different concentrations which include carbopol 934, sodium carboxy methylcellulose (SCMC) and combination of both polymer in different concentration to get 1% gelling agents. All the gel formulations were evaluated for physical appearance, pH, spreadability, rheological studies, drug content, in vitro release and diffusion studies. Results: All gel formulations which contain gelling agent exhibit better in vitro drug release and permeation compared with the emulsion bases, especially 1% polymer combination. Ethanol exerts a significant effect (p less than 0.05) on the in vitro drug release and diffusion for 2% carpbopol 934 compared with SCMC. Drug content was found to be uniform in all the formulations. The pH ranges of formulated gels were found to be suitable for topical application. Conclusion: Based on overall results, FLB can be successfully prepared as topical semisolid preparation with accepted properties.

scholarly journals FORMULASI DAN UJI ANTIBAKTERI GEL EKSTRAK ETANOL DAUN KEDONDONG (Spondias dulcis) TERHADAP BAKTERI Pseudomonas aeruginosa

PHARMACON ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 8
Author(s):  
Kevin Yosua Pakpahan ◽  
Paulina V. Y. Yamlean ◽  
Imam Jayanto
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Ethanol Extract ◽  
Homogeneity Test ◽  
Cycling Test ◽  
Physical Evaluation ◽  
Before And After ◽  
Dispersion Test ◽  
Gel Preparation ◽  
Ethanol Extracts ◽  
Weak Antibacterial Activity

ABSTRACT Kedondong leaves (Spondias dulcis) contain flavonoid compounds, saponins and tannins that inhibit bacterial activity. This study aims to formulate, evaluate, and test the antibacterial effectiveness of the ethanol extracts gel of the Kedondong leaves (Spondias dulcis) at a concentration of 6%, 8%, 10%, respectively. This study uses an experimental method by testing the physical evaluation requirements of gel preparations. Physical evaluation of preparations includes organoleptic test, homogeneity test, pH test, dispersion test, adhesion test and cycling test, all tests are carried out before and after the cycling test. The results of the study on the gel dispersion test did not meet the physical evaluation requirements before the cycling test and after the cycling test there was a synergetic and did not meet the requirements. Antibacterial test of ethanol extracts gel of Kedondong leaves against Pseudomonas aeruginosa produced weak inhibitory properties. It can be concluded that the gel concentration of 6%, 8%, 10% of ethanol extract of Kedondong leaves cannot be formulated as a gel preparation because it is less physically stable and has weak antibacterial activity.  Keywords: Antibacterial, HPMC Gel, Kedondong (Spondias dulcis), Pseudomonas aeruginosa   ABSTRAK Daun Kedondong (Spondias dulcis) mengandung senyawa flavonoid, saponin dan tannin yang mampu menghambat aktivitas bakteri.  Penelitian ini bertujuan untuk memformulasi, mengevaluasi, serta menguji efektivitas antibakteri sediaan gel ekstrak etanol daun Kedondong (Spondias dulcis) pada kosentrasi 6%, 8%, 10%. Penelitian ini menggunakan metode ekperimental dengan melakukan pengujian parameter persyaratan evaluasi fisik sediaan gel. Evaluasi fisik sediaan meliputi uji organoleptik, uji homogenitas, uji pH, uji daya sebar, uji daya lekat dan uji cycling test semua pengujian dilakukan sebelum dan sesudah cycling test. Hasil penelitian pada uji daya sebar sediaan gel tidak memenuhi persyaratan eveluasi fisik sebelum uji cycling test dan setelah cycling test terjadi sineresis dan tidak memenuhi syarat. Penelitian uji antibakteri sediaan gel ekstrak etanol daun Kedondong pada bakteri Pseudomonas aeruginosa menghasilkan daya hambat yang lemah. Dapat disimpulkan pada gel kosentrasi 6%, 8%, 10% ekstrak etanol daun Kedondong tidak dapat diformulasi sebagai sediaan gel karena kurang stabil secara fisik dan memiliki aktivitas antibakteri yang lemah.  Kata kunci : Antibakteri, Gel HPMC, Kedondong (Spondias dulcis), Pseudomonas aeruginosa

scholarly journals Pengaruh gelling agent kombinasi karbopol dan hpmc terhadap sifat fisik sediaan gel ekstrak etanol daun bandotan (ageratum conyzoides l) The effect of gelling agent combination of carbopol and hpmc on the physical properties of the preparation of bandotan

2021 ◽  
Vol 1 ◽  
pp. 59-66
Author(s):  
Intan Siswi Saputri ◽  
Dwi Bagus Pambudi ◽  
Wirasti Wirasti ◽  
St Rahmatullah
Keyword(s):  
Physical Properties ◽  
Extraction Method ◽  
Ethanol Extract ◽  
Gelling Agent ◽  
Laboratory Research ◽  
Ageratum Conyzoides ◽  
Qualitative And Quantitative ◽  
Dispersion Test ◽  
Gel Preparation ◽  
Collection Methods

AbstractGelling agent is a base in gel preparations that are used to thicken and make drug preparations or cosmetic preparations stable. Natural ingredients have been widely used because they are efficacious as medicine. One of them is bandotan plant (Ageratum Conyzoides L). This study aims to determine the effect of the combination of gelling agent carbopol and HPMC on the physical properties of the gel preparation of bandotan leaf ethanol extract. In this study 3 formulations of gel preparations of bandotan leaf ethanol extract were made with different concentrations of carbopol and HMPC . This research is an experimental research and uses qualitative and quantitative data collection methods from laboratory research. The extraction method used in this study is the maceration method with 96% ethanol as solvent. The prepared gel preparations were tested including organoleptic tests, pH tests, adhesion tests and dispersion tests. The results of this study indicate that there is an effect on the gelling agent of the combination of carbopol and HPMC on the gel preparation of the ethanol extract of bandotan leaves (Ageratum conyzoides L) in formula III with a ratio of gelling agent carbopol and HPMC 0.5%: 6% which is the best gel seen. from pH test, dispersion test and adhesion test.Keywords: Ageratum Conyzoides L; gel; karbopol; hpmc; gelling agent AbstrakGelling agent merupakan basis dalam sediaan gel yang digunakan untuk mengentalkan dan menjadikan sediaan obat atau sediaan kosmetik tetap stabil. Bahan alam sudah banyak digunakan karenaberkhasiat sebagai obat. Salah satunya adalah tumbuhan bandotan (Ageratum Conyzoides L). Penelitian ini bertujuan untuk mengetahui adanya pengaruh kombinasi gelling agent karbopol dan HPMC terhadap sifat fisik sediaan gel ekstrak etanol daun bandotan. Dalam penelitian ini dibuat 3 formulasi sediaan gel ekstrak etanol daun bandotan dengan perbedaan konsentrasi karbopol dan HMPC. Penelitian ini merupakan penelitian experimental dan menggunakan metode pengumpulan data kualitatif dan kuantitatif dari penelitian laboratorium. Metode ekstraksi yang digunakan dalam penelitian ini adalah metode maserasi dengan pelarut etanol 96%. Sediaan gel yang telah jadi dilakukan pengujian diantaranya uji organoleptis, uji pH , uji daya lekat danuji daya sebar. Hasil dari penelitian ini menunjukkan bahwa terdapat pengaruh padagelling agentkombinasi karbopol dan HPMC terhadap sediaan gel ekstrak etanol daun bandotan (Ageratum conyzoides L) pada formula III dengan perbandingan gelling agent karbopol dan HPMC 0,5% : 6% yang merupakan gel paling baik dilihat dari uji pH , uji daya sebar dan daya lekat.Kata Kunci : Ageratum Conyzoides L; gel; karbopol; hpmc; gelling agent

scholarly journals EFEK KALIUM TERHADAP PERTUMBUHAN, PRODUKSI DAN MUTU SERAIWANGI / Effect of Potassium on Growth, Yield and Quality of Citronella Grass

2020 ◽  
Vol 26 (1) ◽  
pp. 32
Author(s):  
Gusmaini Gusmaini ◽  
M. Syakir
Keyword(s):  
Oil Content ◽  
Soil Analysis ◽  
Block Design ◽  
Growth And Yield ◽  
Oil Yield ◽  
Research Station ◽  
Cymbopogon Nardus ◽  
Growth Production ◽  
Citronella Grass

<p>Citronella grass nowadays are developed in the highland that dominated by Andosol soil type. Thus, it is important to find out the proper fertilizer dosage, especially potassium, for citronella grass cultivation in Andosol soil. This study aimed to obtain the optimal of potassium dosage for growth, production and quality of Citronella grass oil. It was conducted at Manoko research station in Lembang, Bandung West Java from July 2014 to August 2015. This research was arranged in randomized block design, with 5 treatments and 5 replication. The treatments consisted of 5 potassium dosages: 1) without potassium, 2) 30 kg/ha K<sub>2</sub>O, 2) 60 kg/ha K<sub>2</sub>O, 3) 90 kg/ha K<sub>2</sub>O, and 5) 120 kg/ha K<sub>2</sub>O. The application of potassium on Andosol enhanced plant growth, production and oil yield significantly.  However, it did not affect the quality of citronella grass oil (citronella and oil content) significantly. The application of 30 kg/ha K<sub>2</sub>O in citronella grass cultivation on Andosol has the best result. The oil yield was 1.20% (the 1<sup>st</sup> harvest), 1.28% (The 2<sup>nd</sup> harvest) and 1.23% (the 3<sup>rd</sup> harvest), with yield increment 6.9-7.5%. Oil content was 1,40-1,70%. The K nutrient uptake also improved around 11.76%. Citronella content from all treatments ranged from 36.97-37.68%. This result suggested that the low dosage of potassium in Andosol was sufficient to enhance primary metabolites process (indicated by growth and yield). However, it had no direct effect on the secondary metabolite process (represented by essential oil and citronella content). Based on the soil analysis after trial, the K residues in the soil was still high. However, its availability for the plants had to be tested further.</p><p><strong>Keywords: </strong><em>Cymbopogon nardus</em>, citronella content, oil content, oil yield, potassium.</p><p> </p><p><strong>Abstract</strong></p><p class="BodyText22">Pengembangan tanaman seraiwangi saat ini cenderung ke daerah-daerah dataran tinggi yang umumnya didominasi oleh tanah  Andosol, oleh sebab itu perlu diketahui kebutuhan pupuk terutama kalium untuk tanaman seraiwangi di daerah tersebut. Penelitian ini bertujuan untuk memperoleh dosis K yang optimal untuk pertumbuhan, produksi dan mutu minyak sitronela yang dihasilkan dari tanaman seraiwangi. Penelitian ini telah dilakukan di Kebun Percobaan Manoko Balittro Lembang, Jawa Barat, dimulai dari Juli 2014-Agustus 2015. Penelitian ini menggunakan rancangan acak kelompok dengan 5 perlakuan dan 5 ulangan. Perlakuan terdiri dari 5 dosis K yaitu: 1) tanpa kalium (K1), 2) dosis 30 kg/ha K<sub>2</sub>O, 3) dosis 60 kg/ha K<sub>2</sub>O, 4) dosis 90 kg/ha K<sub>2</sub>O, dan 5) dosis 120 kg/ha K<sub>2</sub>O. Hasil penelitian menunjukkan bahwa pemberian kalium pada tanah Andosol berpengaruh terhadap peningkatan pertumbuhan tanaman, produksi dan rendemen, namun tidak mempengaruhi mutu minyak seraiwangi yang dihasilkan (kadar sitronela dan kadar minyak). Pemberian K sebanyak 30 kg/ha merupakan dosis terbaik dalam budidaya seraiwangi pada tanah Andosol. Rendemen yang diperoleh 1,20% (panen ke-1), 1,28% (panen ke-2) dan 1,23% (panen ke-3) dengan peningkatan sekitar 6,9-7,5%. Kadar minyak yang dihasilkan 1,40-1,70%. Peningkatan serapan hara K yang diperoleh sebesar 11,76%, dengan kadar sitronela 37,68%. Dengan demikian pemberian K pada tanah Andosol sangat diperlukan dalam proses metabolit primer (pertumbuhan dan produksi) dalam jumlah yang tidak terlalu tinggi, namun tidak berpengaruh langsung terhadap proses pembentukan metabolit sekunder (kadar minyak dan kadar sitronela). Selain itu  kadar K yang tersisa di dalam tanah masih cukup tinggi, namun perlu dilakukan pengujian lebih lanjut mengenai ketersediaannya bagi tanaman.</p><p><strong>Kata kunci</strong>: <em>Cymbopogon nardus</em>, kalium, kadar minyak, rendemen minyak, sitronela</p><p class="BodyText22"><span lang="EN-US"><br /></span></p>

Kualitas Permen Jelly Dari Pektin Kulit Buah Naga (Hylocereus Polyrhizus) Dan Penambahan Gula Pasir

2019 ◽  
Vol 6 (01) ◽  
pp. 28-41
Author(s):  
Ester Ayu Yuwidasari ◽  
Kukuk Yudiono ◽  
Sri Susilowati
Keyword(s):  
Reducing Sugar ◽  
Gelling Agent ◽  
Homogeneity Test ◽  
Fruit Peel ◽  
Randomized Design ◽  
Fruit Skin ◽  
Factor Ii ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin is  one  of  the  fruit  peels  which  has  a  high  pectin  content  of  10.79%.  Dragon  fruit  peel (Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the activity of food water. The purpose of this study was to determine the addition of dragon fruit peel pectin and sugar to the quality of jelly candy. The study used factorial designs arranged in a completely randomized design (CRD) consisting of 2 factors: factor I pectin concentration consisting of 3 levels (1.0%, 1.5%, 2.0%) and factor II sugar concentration consisting of 3 levels namely (40%, 50%, 60%). The method was analyzed by Homogeneity test in IBM SPSS version 24 and further tests (Tukey test). The selected treatment on the addition of 2.0% dragon fruit peel pectin and 60% sugar influences the quality of jelly candy which has a moisture content of 42.812%, reducing sugar 4.900%, vitamin C 0.220%, color (L = 55,500%, a * = 15,333 %, b * = 1.800%), texture 0.025% N / mm2. Organoleptic results for panelists' preferences were jelly candy color 4,433%, jelly candy texture 4.555% and jelly candy taste 4.522%. Reducing sugar and jelly candy texture meet SNI 2008 standards.

scholarly journals UJI EFEKTIVITAS ANTIBAKTERI SEDIAAN KRIM EKSTRAK ETANOL DAUN KEMANGI (Ocimum basilicum L.) TERHADAP Staphylococcus aureus

PHARMACON ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 661
Author(s):  
Axcel H. Tondolambung ◽  
Hosea Jaya Edy ◽  
Julianri S. Lebang
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Dosage Form ◽  
Ph Value ◽  
Ethanol Extract ◽  
Average Diameter ◽  
Ocimum Basilicum ◽  
Homogeneity Test ◽  
Average Value ◽  
Dispersion Test

ABSTRACT Basil leaves (Ocimum basilicum  L.) contain flavonoid, saponins and tannins that have antibacterial activity. This study is aims to make basil cream then determine antibacterial activity of cream against Staphylococcus aureus. The cream  was made with five concentrations of extract 3%, 6%, 9%, 12%, 15% respectively. The extract was obtained by maceration using 96% ethanol solvent. Antibacterial test was carried out by using the well method. The results of the evaluation of physical properties for the organoleptic test and homogeneity test showed that the cream dosage form met the requirements, the average pH value is 4.92±0.27, average value of dispersion test is 3.30±0.0 cm, average value of adhesion test is 7.92±0.29 seconds. Antibacterial effectiveness test showed an average diameter value for formula I (3%) is 8.94±1.60 mm, formula II (6%) 9.46±6.85 mm, formula III (9%) 10.30±3.28 mm, formula IV (12%) 15.18±8.04 mm, formula V(15%) 16.23±4.16 mm. The statistical test proves that formula V has the best resistance  and can be concluded that the antibacterial cream dosage form of the ethanol extract of basil leaves can be formulated into a cream that is good, physically stable and can inhibit bacterial growth. Keywords: Basil Leaves (Ocimum basilicum  L.), Cream, Antibacterial. ABSTRAK Daun Kemangi (Ocimum basilicum  L.) memiliki kandungan senyawa flavonoid, saponin dan tannin yang bersifat sebagai antibakteri. Penelitian ini bertujuan untuk membuat sediaan krim ekstrak etanol daun kemangi yang stabil secara fisik dan mengetahui daya hambat krim antibakteri terhadap bakteri Staphylococcus aureus. Krim dibuat menggunakan lima variasi konsentrasi ekstrak yaitu 3%, 6%, 9%, 12%, 15%. Ekstrak diperoleh dengan cara maserasi menggunakan pelarut etanol 96%. Uji antibakteri dilakukan dengan metode sumuran. Hasil evaluasi sifat fisik untuk uji organoleptik dan uji homogenitas menunjukkan sediaan krim memenuhi persyaratan, nilai pH rata-rata 4,92±0,27 nilai rata-rata daya sebar 3,30±0,0 cm; niai rata-rata uji daya lekat 7,92±0,29 detik. Uji efektivitas antibakteri menunjukkan nilai rata-rata diameter untuk formula I (3%); 8,94±1,60 mm; formula II (6%) 9,46±6,85 mm; formula III (9%) 10,30±3,28 mm; formula IV (12%) 15,18±8,04 mm; dan formula V (15%) 16,23±4,16 mm. Uji statistika membuktikan bahwa formula V memiliki daya hambat yang paling baik dan disimpulkan bahwa ekstrak etanol daun kemangi dapat diformulasikan menjadi sediaan krim yang baik dan stabil secara fisik dan dapat menghambat pertumbuhan bakteri. Kata Kunci: Daun Kemangi (Ocimum basilicum  L.) , Krim, Antibakteri

scholarly journals FORMULASI DAN UJI STABILITAS FISIK SEDIAAN MASKER GEL PEEL-OFF EKSTRAK ETANOL DAUN MIANA (Coleus Scutelleroides (L.) Benth.) DENGAN BERBAGAI BASIS

2021 ◽  
Vol 4 (1) ◽  
pp. 36
Author(s):  
Indriyani Arman,Hosea Jaya Edy, Karlah L.R Mansauda
Keyword(s):  
Physical Stability ◽  
Ethanol Extract ◽  
Homogeneity Test ◽  
Adhesion Test ◽  
Physical Quality ◽  
Test Parameters ◽  
Different Types ◽  
Time Test ◽  
Dispersion Test ◽  
The Stability

AbstractMiana leaves (Coleus Scutelleroides (L.) Benth.) contained flavonoid compounds that has antioxidants properties. This study aimed to formulate peel-off gel mask ethanol extract from Miana leaves became peel-off gel mask that is physically stable and to knows the type of base that form a formulation with good physical quality based on the test parameters of physical properties and the stability of preparation. Formulation  of peel-off gel mask ethanol extract of miana leaves used three different types of base, they are HPMC, Carbopol, and Na.CMC. Each formula is differentiated based on base of concentration which were HPMC 4%, carbopol 1%, and Na.CMC 3%. Evaluation to predict the physical stability of the preparation included organoleptic test, homogeneity test, pH test, dispersion test, adhesion test and dry time test. In stability test, each formula is placed at temperature 27 oC for 28 days and made observation on the 1st, 7th, 14th, 21th, and 28th day. Based on the result, the ethanol extract of Miana leaves can be formulated into a peel-off mask and formulation with HPMC and Carbopol base has a good physical quality and physically stable compared to Na.CMC base.Keywords: Miana Leaves, Peel-Off Gel Mask, Stability Teh  AbstrakDaun Miana (Coleus Scutelleroides (L.) Benth.) memiliki kandungan senyawa flavonoid yang berkhasiat sebagai antioksidan. Penelitian ini bertujuan untuk memformulasikan ekstrak etanol daun Miana menjadi masker gel peel-off yang stabil secara fisik serta mengetahui jenis basis yang membentuk formulasi sediaan masker dengan mutu fisik yang baik berdasarkan parameter uji sifat fisik dan stabilitas sediaan. Formulasi sediaan masker gel peel-off  ekstrak etanol daun Miana dibuat dengan menggunakan tiga jenis basis yang berbeda yaitu HPMC, karbopol, dan Na.CMC. Masing-masing formula dibedakan berdasarkan basis konsentrasi yaitu HPMC 4%, karbopol 1%, dan Na.CMC 3%. Evaluasi yang dilakukan terhadap stabilitas fisik sediaan masker gel peel-off meliputi uji organoleptis, uji homogenitas, uji pH, uji daya sebar, uji daya lekat, dan uji waktu mengering. Uji stabilitas dilakukan pada suhu kamar (27 oC) selama 28 hari dan dilakukan pengamatan pada hari ke 1, 7, 14, 21, dan 28. Hasil uji stabilitas fisik sediaan masker gel peel-off ekstrak etanol daun Miana dapat diformulasikan dalam bentuk sediaan masker gel peel-off , dan formula masker dengan basis HPMC dan karbopol memiliki mutu fisik yang baik dan stabil secara fisik dibandingkan dengan basis Na.CMC.Kata kunci: Daun Miana, Masker gel peel-off, Uji Stabilitas.

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